Soak the pearl wheat and the chickpeas

Rinse the wheat and drain it well.

In a large pot, bring the chickpeas to a boil on a low heat until fully cooked.

In another pot, bring the wheat to a boil on a low heat, until very well cooked.

Drain the chickpeas very well.

Drain the wheat, and keep around one cup of its boiled water.

Add the chickpeas, wheat and the boiled water to yogurt.

Mix them well

Adjust the salt to taste

Served cold.

Made by: Rania Issa